Description
These Slow Cooker Short Ribs are tender, flavorful, and perfect for a comforting meal. Cooked low and slow in a rich sauce made with red wine, beef broth, and fresh vegetables, these ribs become melt-in-your-mouth delicious. Serve them with mashed potatoes, polenta, or rice for an unforgettable dish.
Ingredients
Scale
- 1.5 kg (3 lbs) beef short ribs
- 1 tbsp olive oil
- Salt & pepper to taste
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup beef broth
- 1/2 cup red wine (or additional broth)
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
Instructions
- Prepare the Short Ribs: Season the short ribs generously with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the short ribs on all sides until browned (about 2-3 minutes per side). Transfer to the slow cooker.
- Sauté the Veggies: In the same skillet, sauté the onion, carrots, celery, and garlic for 3-4 minutes until softened. Add tomato paste and stir well.
- Combine Ingredients: Pour the sautéed vegetables over the short ribs in the slow cooker. Add beef broth, red wine, thyme, and bay leaf.
- Cook: Cover and cook on low for 8-9 hours or high for 4-5 hours until the short ribs are tender and falling off the bone.
- Serve: Remove thyme sprigs and bay leaf before serving. Serve the short ribs with their rich sauce over mashed potatoes, polenta, or rice.
Notes
- For extra flavor, refrigerate overnight and reheat. The short ribs taste even better the next day!
- Adding mushrooms to the slow cooker will give the dish an earthy twist.
- If you prefer a thicker sauce, you can reduce the liquid in the slow cooker for 10-15 minutes after cooking.
- Prep Time: 15 minutes
- Cook Time: 8-9 hours (on low) or 4-5 hours (on high)